Lets compare vitamin content per 7 ounces of Oranges vs Cooked Long-grain Brown Rice:
Raw Oranges have more Vitamin A, 3.3 times more Vitamin B9 and more Vitamin C than Cooked Long-grain Brown Rice.
While Cooked Long-grain Brown Rice contains 2 times more Vitamin B1, 1.7 times more Vitamin B2, 9.1 times more Vitamin B3, 1.5 times more Vitamin B5 and 2.1 times more Vitamin B6 than Raw Oranges.
Both Raw Oranges and Cooked Long-grain Brown Rice have similar amounts of Vitamin E per 7 oz.
Both Raw Oranges as well as Cooked Long-grain Brown Rice have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 7 oz.
Comparing minerals per 7 ounces for Oranges vs Cooked Long-grain Brown Rice:
Raw Oranges have 13.3 times more Calcium, 2.1 times more Potassium and 1.2 times more Water than Cooked Long-grain Brown Rice.
While Cooked Long-grain Brown Rice contains 2.4 times more Copper, 5.6 times more Iron, 3.9 times more Magnesium, 39 times more Manganese, 7.4 times more Phosphorus, 11.6 times more Selenium and 10.1 times more Zinc than Raw Oranges.
Comparison of macro-nutrients per 7 ounces:
Raw Oranges have 39 times more Sugars and 1.5 times more Fiber than Cooked Long-grain Brown Rice.
While Cooked Long-grain Brown Rice contains 2.6 times more Energy, 8.1 times more Fat, 19.7 times more Omega 6, 2.2 times more Carbohydrate and 2.9 times more Protein than Raw Oranges.
Both Raw Oranges as well as Cooked Long-grain Brown Rice have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 7 oz.